"Alan Z." wrote in message
et...
When I cook briskets on my K, I keep the fat side up... I'd rather have
the
fat basting the meat than protecting it from direct heat. So I always use
a
drip pan under the brisket on a bracket below the brisket. So the pan
protects the meat, and the fat does its job.

It'll still baste the meat, juices wick away from heat. Look at a steak or a
burger. But as I said before, I cook hotter and I'm referring to my 'little'
pit's vert, on the Lazyq I can move the briskets away from the fbox and
therefore cook fat up.

-Hound